Lemon, Crème Fraîche And Chestnut Cake
This light and fluffy chestnut flour cake is a delightful treat that is sure to impress. With a hint of lemon zest and the richness of crème fraîche, this gluten-free dessert is perfect for any occasion. The cake is easy to make and will leave your guests asking for more.
— Constant Cookbook
Ingredients
- butter , for greasing
- 4 eggs , separated
- 125g caster sugar
- 200g tub crème fraîche
- 1 large unwaxed lemon
- 125g chestnut flour
- 2 tsp baking powder
- icing sugar , for dusting
Instructions
- Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin.
- Put the egg yolks into a mixing bowl with the caster sugar and, using an electric whisk, beat for a 1-2 mins until light and creamy. Stir in the crème fraiche and lemon zest. Add the sifted flour and baking powder (gluten free, if necessary)
- In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.
- Pour into the tin and bake for 35-40 mins until the cake feels firm to the touch. Cool in the tin for 5 mins, then turn out and cool completely on a wire rack. Dust with icing sugar and serve.
Cook Time
40M
Prep Time
PT15M
Yield
Cuts in 6 slices
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